食品与发酵工业 >

2024 , Vol. 50 >Issue 8: 182 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036082

研究报告

西藏传统风干牦牛肉中微生物群落组成及安全评价

  • 张二豪 ,
  • 落桑央吉 ,
  • 高潭 ,
  • 罗章
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  • (西藏农牧学院 食品科学学院,西藏 林芝,860000)
第一作者:硕士,高级实验师(罗章教授为通信作者,E-mail:luozhang1759@xza.edu.cn)

收稿日期: 2023-05-09

  修回日期: 2023-06-14

  网络出版日期: 2024-06-11

基金资助

西藏自治区科技计划项目(XZ202202YD0004C);高原特色农产品质量安全控制体系研究(XZ202201ZD0001N)

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Composition and safety evaluation of microbial community in traditional air-dried yak meat of Tibet

  • ZHANG Erhao ,
  • LUOSANG Yangji ,
  • GAO Tan ,
  • LUO Zhang
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  • (Food Science College, Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China)

Received date: 2023-05-09

  Revised date: 2023-06-14

  Online published: 2024-06-11

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摘要

为了揭示西藏传统风干牦牛肉中细菌和真菌群落组成及安全性,采用高通量测序技术对西藏林芝(LZ)、拉萨(LS)、山南(SN)、日喀则(RKZ)和那曲(NQ)地区的传统风干牦牛中细菌和真菌群落组成进行分析并探讨细菌和真菌的安全性。结果表明,西藏传统风干牦牛肉中富含丰富的微生物菌群,且细菌多于真菌;不同地区风干牦牛肉中微生物丰富度和多样性存在差异;不同地区风干牦牛肉样品中的主要优势细菌门是厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和放线菌门(Actinobacteria),主要优势真菌门是毛霉菌门(Mucoromycota)、子囊菌门(Ascomycota)和担子菌门(Basidiomycota);不同地区风干牦牛肉中的优势细菌属是假单胞菌属(Pseudomonas)、乳杆菌属(Lactobacillus)和片球菌属(Pediococcus),主要优势真菌属是根霉属(Rhizopus)和毛霉属(Mucor);不同地区风干牦牛肉中细菌和真菌群落组成存在差异。西藏传统风干牦牛肉中即存在功能性益生微生物菌群,又存在大量条件致病菌,具有一定的安全隐患。

关键词： 传统风干牦牛肉; 高通量测序; 细菌群落; 真菌群落; 安全性

本文引用格式

张二豪 , 落桑央吉 , 高潭 , 罗章 . 西藏传统风干牦牛肉中微生物群落组成及安全评价[J]. 食品与发酵工业, 2024 , 50(8) : 182 -188 . DOI: 10.13995/j.cnki.11-1802/ts.036082

Abstract

To reveal the safety and composition of bacterial and fungal community in traditional air-dried yak meat of Tibet, the bacterial and fungal community composition in traditional air-dried yak meat of Nyingchi (LZ), Lhasa (LS), Shannan (SN), Xigazê (RKZ), and Nagqu (NQ) was analyzed using high-throughput sequencing technology and the safety of bacterial and fungal community was explored.Results showed that the microbial flora was rich in the traditional air-dried yak meat of Tibet, and the number of bacteria were more than fungi.The microbial richness and diversity in the traditional air-dried yak meat of different regions was differences.Firmicutes, Proteobacteria, and Actinobacteria were the dominant bacterial phyla, the dominant fungal phyla were Mucoromycota, Ascomycota, and Basidiomycota.The dominant bacterial genera were Pseudomonas, Lactobacillus, and Pediococcus, the dominant fungal genera were Rhizopus, and Mucor.The composition of bacterial and fungal community was difference in the traditional air-dried yak meat of different regions.Results indicated that there had functional probiotic microbial flora, as well as a large number of conditional pathogenic microbial flora in the traditional air-dried yak meat of Tibet, which had certain potential safety risks.

Key words： traditional air-dried yak meat; high-throughput sequencing; bacterial community; fungal community; safety

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